Thursday, 7 August 2014

itty bitty choc chip cookies

Choc chip cookies are my fave. Especially my New York Times' recipe that is one of the blog's most popular posts to date. Chewy, sugary, chocolately, crispy goodness. Spell check tells me that 'chocolatey' isn't a word. Clearly it doesn't know what I'm talking about. But you do, yes?

These cookies are guilt free. Well they're not exactly guilt free but you can eat a gobzillion of them and then some, and not feel guilty for eating too many because they're so miniature.
They're so small and tiny you'd never gain weight by eating these, right? One can never have too many mini chocolate chip cookies.

These are perfect eaten on their own, or they're even better with icecream. Man. That combination is good.

I was editing these photos and the little sister happened to be walking past and asked, "Oh, can you make them again Grace? I loved them so much and couldn't stop eating them, and they made me sick because I ate so many."
So there you go. These are so moreish and scrumptious that you'll get sick because of eating so many.

Mini Chocolate Chip Cookies
Makes about 12 dozen mini cookies

115g softened butter
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla
1/3 cup all-purpose flour
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup mini chocolate chips

Beat together the butter and sugars, then add the egg and vanilla and mix until combined. Sift in the flours, salt, and baking soda. Mix just until combined then stir in the chocolate chips. Refrigerate until firm (or throw it in the freezer). Preheat oven to 180C.
Scoop by 1/2 teaspoons onto a baking sheet. Bake for about 5-8 minutes or until desired doneness is reached. Press some extra chocolate chips into the top at the end if you want.

Adapted from


  1. These are TOO cute!! I think they would be perfect over ice cream. What a great idea!

  2. These are so cute. Thanks so much for sharing with Wednesday's Adorned From Above Link Party.
    Debi @ Adorned From Above